It’s amazing how much peace this little space brings me sometimes. For so many months it felt like a wasteland, and I couldn’t bear to think about the fact that I wasn’t taking care of my own little garden. Since I’ve started to get back on track, I almost feel like I can breathe again. At least my head is out of the water. How can you forget about something you love to do so much? I lost track of what’s important for a while. Now I remember that cooking is not only cool, it’s also a form of salvation, something that keeps me going and most of all a thread that ties together all the days of my life. Sure, I don’t cook everyday, not even every week at times (argh), but whenever I get back to it it just feels right.
Especially when I get back to cooking to bake these beautiful little things. They seem to have brought so much comfort to everyone who had a bite that I didn’t even need to have one myself (rest assured, I did anyway.) It’s like giving away little pillows of love –and heavy cream, if I’m going to level with you.
It started out with my good friend Edouard who had a craving for scones and asked me for a recipe. I realized the one and only recipe for scones that had ever been up on the early days of this blog had disappeared with the various platform switches. I didn’t really need any more reason to add it to my to-do list for the weekend. Needless to say it was a perfect weekend, largely thanks to them. Funny thing, Edouard didn’t get to try them, but he made his own following this recipe and said they were “too good”.
Cranberry scones with orange zest
Prep time: 15 minutes
Cooking time: 15 minutes
Yields 8 scones
- 2 cups flour + more for work surface
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp orange zest
- 3 tbsp honey
- 1 cup heavy cream, cold
- 5 tbsp butter, cold and diced into 1/4 inch cubes
- 3/4 cups dried cranberries
- 2 tsp brown sugar
1. Preheat oven to 425°F. Line a baking sheet with parchment or a silicon mat.
2. In a large bowl, stir together the flour, baking powder and salt. In a medium bowl, stir together the cream, honey and zest, until the honey is completely incorporated into the cream.
3. Add the diced butter to the flour mixture, and mix with your hands, until crumbly with pieces of butter no bigger than peas. Stir in the cranberries. Add the cream and stir for 30 seconds, until the whole dough is humidified.
4. Transfer to a floured work surface and knead 3 to 5 times. Shape into an 8-inch circle. Cut 8 pieces and place on prepared sheet. Sprinkle with brown sugar and bake for 15 minutes, until the top is golden. Wait for at least a few minutes before serving.
- You can keep the cream mixture in the fridge while you mix the flour and butter (I had forgotten to leave mine very cold… but what matters is that you don’t overmix the cream so it doesn’t curdle.)
- Apparently it’s wiser to freeze the scones to store them, and reheat them in the oven, but I haven’t had the occasion to try this method.
Source: Inspired Taste.